Serves 4 people or 1 hungry Olympian!

Ingredients

• 300g uncooked tagliatelle pasta
• 50g butter 

• 1 Onion sliced 

• 2 Garlic cloves, finely chopped
• 1 75g plain flour 

• 100ml chicken stock
• 4 Large ripe red tomatoes blanched skinned and chopped 

• 25g Tomato puree 

• Salt and freshly milled black pepper to taste 

• 1 Bunch of fresh basil, shredded
• 50g Grated parmesan cheese to garnish

Method

1. Cook the tagliatelle pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.

2. For the tomato sauce, heat the remaining butter in a saucepan and sauté the sliced onions on low heat for about 2 minute(s) or till pale.

3. Add the garlic and plain flour. Sauté for a few seconds on medium heat. Add the chicken stock and mix well. Bring to a boil. Add the chopped tomatoes, tomato puree and simmer for about 15 minutes. Season with salt, and freshly milled pepper.

4. Strain the sauce. Add the basil and simmer for about. 6 minutes whilst stirring or till the sauce is thickened. Add some butter and mix to enrich the sauce.

5. Mix the tagliatelle in the warmed tomato sauce and serve with the fresh grated Parmesan cheese and fresh basil leaves.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk